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Utbbq
04-07-2015, 02:49 PM
:confused::confused:Hello.
I am fairly new to the smoking, although I've been eating for several years. I have a couple of Traeger pellet grills and am looking to move up a little. Can anyone tell me the difference (or preference) between the YS640 and YS1500, besides the obvious size difference? I wouldn't be catering or anything. I've just heard there are a few differences in the way that they cook and not sure if it will make a difference to me personally.

Thoughts, comments, suggestions welcome and encouraged.

PekingPorker
04-07-2015, 03:40 PM
In my opinion the 640 is probably the perfect cooker for most people, especially backyard smokers. The 1500 is bigger (obviously) but eats a lot more pellets per hour to keep that larger chamber full. I've only had my Yoder for 6 months, so most of my cooks were in winter, and the 1500 did burn through a ton of pellets. My last two cooks with temperatures in the 70's seem to have reduced pellet consumption quite a bit.

I've never cooked on a 640, but I have yet to fill my 1500 to capacity. That said, I do also use a gravity smoker so I haven't needed to fill up the Yoder.

Hopefully nucornhusker will see this post and chime in. I know he's had both smokers.

Sausage Warrior
04-07-2015, 04:31 PM
Sounds like you've got your mind made up to me. I'll save my suggestion (for what it's worth).

SGH
04-07-2015, 05:48 PM
In my opinion the 640 is probably the perfect cooker for most people, especially backyard smokers.


There is a lot of truth in the statement above^^^^^^^^^^^^. If you do not need the added capacity, the YS640 will perform flawlessly. Brother Malcolm Reed uses a YS640 and his food is outstanding. Yeah I can get a deeper more pronounced smoke ring with my large Shirley offset, but this is comparing apples to oranges. After seeing brother Reeds in action, I'm considering a 640 myself. All that said, if you see yourself cooking large loads or events, then the 1500 would be the way to go. However for typical home cooking and small get togethers, the 640 is near perfect as stated above. I have seen the 640 up close and in action, it is built like a tank and does a outstanding job. The 640 is a true all around unit that is reasonably conservative on pellets. It would be my first choice on brother Reeds recommendation alone.

nucornhusker
04-08-2015, 12:31 PM
I'll offer the differences first.


The YS640 is square and based on a grill platform where the YS1500 is round and based off of a wood smoker platform.

The YS640's firepot sits closer to the cooking surface allowing for a better grilling performance were the YS1500's firepot is flush to the floor and further from the cooking surface allowing the air to flow through the pit like a wood smoker and a better smoking performance.

The YS640 uses a standard diffuser plate similar to other pellet cookers where the YS1500 uses the Yoder HMS system with graduated holes to allow heat and smoke to distrubute throughout the pit more evenly. The HMS also has a sliding damper to allow you to adjust temperature evenness or to give you a hot spot if needed to sear, set sauce, etc.

Pellet usage is fairly similar between the two pits, but the YS1500 has a slightly lower pellet consumption rate than the YS640.

The YS640 is made from 10 gauge steel where the YS1500 is made from thicker 3/16" steel.

The cooking surface is larger on the YS1500


Both are great pits and if I could be greedy and have whatever I wanted I would take both. However, in the real world most of us can only have one. I guess the question you need to ask yourself is if you are looking for something that can do it all well, or something that is geared mostly toward smoking. Both pits can smoke, grill, bake, etc. However, the grilling and baking performance is a little better on the YS640 due to its design, but smoking performance is better on the YS1500. The YS640 is a great smoker and the YS1500 is a good grill, but both have their advantage. If you want to use this as mostly a smoker and need capacity, get the YS1500. If you are wanting this to be a jack of all trades, cook anything for the family several times a week, I'd say get the YS640.

Either way you can't go wrong and the customer support from Yoder is fantastic. If you call them up and talk to them they can probably ask you some better questions to determine which pit is best for your uses. Believe me, if they feel the YS640 is the best fit, they won't try to up-sell you into a YS1500. They will be honest and tell you what is best for your needs.

redline bovine
04-08-2015, 04:05 PM
Nucornhusker said that the YS640 is the better at grilling and baking. And I agree 100%. However, he also said that the YS640 is the best performer at smoking. Now, I'm not positive about this, But I believe that he meant to say that the YS1500 is the better performer at smoking. Hopefully, nucornhusker will see this post and re-read what he said, and clear things up for us. At least, I hope that this is what he meant to say.:confused:

nucornhusker
04-08-2015, 04:22 PM
Nucornhusker said that the YS640 is the better at grilling and baking. And I agree 100%. However, he also said that the YS640 is the best performer at smoking. Now, I'm not positive about this, But I believe that he meant to say that the YS1500 is the better performer at smoking. Hopefully, nucornhusker will see this post and re-read what he said, and clear things up for us. At least, I hope that this is what he meant to say.:confused:

The YS1500 is the better performing smoker. That's what I meant to say, I just typed in the wrong model. Prior post edited. Thanks RB for catching that and sorry for any confusion.

luv2smoke
04-08-2015, 04:24 PM
:confused::confused:Hello.
I am fairly new to the smoking, although I've been eating for several years. I have a couple of Traeger pellet grills and am looking to move up a little. Can anyone tell me the difference (or preference) between the YS640 and YS1500, besides the obvious size difference? I wouldn't be catering or anything. I've just heard there are a few differences in the way that they cook and not sure if it will make a difference to me personally.

Thoughts, comments, suggestions welcome and encouraged.

Are you stuck on pellet grills or are you open to other types of cookers?
At the risk of starting a huge pissing match I've never tasted anything from a pellet grill that would compare to a stick burner or a charcoal and wood burner. Not trying to get a major reaction from the pellet heads, just stating my opinion.

nucornhusker
04-08-2015, 04:30 PM
Are you stuck on pellet grills or are you open to other types of cookers?
At the risk of starting a huge pissing match I've never tasted anything from a pellet grill that would compare to a stick burner or a charcoal and wood burner. Not trying to get a major reaction from the pellet heads, just stating my opinion.

I'll chime in with my $.02. This is a common thought. Smoke flavor is not a problem with either pellet pit I owned. Now compared to a smoker not burning a clean fire, yes it will be less smokey, but the pellet pit will always provide good, clean smoke. Some people will start their pellet pits at 180* and cook for a few hours to get a stronger smoke favor on the meat. I have done this a the results are good. Also, pellet brand matters. I only burn Lumberjack and BBQr's Delight. They give the best flavor IMO.

I have cooked ribs on my YS1500 and a Yoder Kingman stickpit at the same time, same wood, same temp (225*) seasoned with only salt and pepper and the results were pretty shocking at how so very close the smoke flavor was. It was a little richer with the stick pit, but if you asked people to tell them apart, they probably couldn't. I will also note that I run an obsessively clean fire in a stick pit, but that's the way it should be.

Yoder designs their pellet cookers to perform like a wood smoker, and in my experience the results are very similar. Identical, no, but very, very similar. I know of people that sell their stick pits because their YS1500 does so good and gives them the flavor they want so well that they don't want to hassle with a stickpit anymore. I love to stick burn and I will have one again, but the YS1500 will always have a place here.

redline bovine
04-08-2015, 05:20 PM
Nucornhusker- No problem. I was pretty sure that was what you meant to say. I have read your quite large thread on the YS1500 and the fact that you also had owned the YS640. So, given these facts sir I view you as a somewhat of an expert when it comes to these two smokers. And I know that you are very humble when it come to someone saying that you are an expert. To me, this just solidifies the fact. I have been raised to respect people that are humble and honest. :-D

tubby384
04-08-2015, 06:20 PM
Just reading nucornhusker's reply makes me want a pellet grill. Thanks for the detailed info.

nucornhusker
04-08-2015, 11:29 PM
Nucornhusker- No problem. I was pretty sure that was what you meant to say. I have read your quite large thread on the YS1500 and the fact that you also had owned the YS640. So, given these facts sir I view you as a somewhat of an expert when it comes to these two smokers. And I know that you are very humble when it come to someone saying that you are an expert. To me, this just solidifies the fact. I have been raised to respect people that are humble and honest. :-D

Wow, thank you for the very kind compliment. You are right, I don't consider myself an expert by any stretch, just experienced with both pits. But I do appreciate the sentiment.

redline bovine
04-09-2015, 01:08 AM
You are very welcome. I am trying to save up for a YS1500. And in a perfect world, I would have one of each. But as slow as it is to save up for a YS1500, I'd never reach the YS640 too. Oh well, The 1500 is my choice of the two.:-D

Porcine Aviator
04-09-2015, 07:25 PM
I have always been interested in the discussions about the comparison of wood flavor generated by stick/charcoal burners compared to pellets. I see that you live in Utah so my advice might be hard to follow, but try to find an authentic BBQ joint that uses an offset or other stick burner. See if the wood taste that you experience there is different than your traeger and, more importantly, which you prefer?

I use a Lang stick burner and I have a pellet smoker. There is no comparison when it comes to wood flavor--- sticks win. I have tried virtually every kind of pellet, technique, and ancillary smoke device you can think of and it simply doesn't compare. I have eaten food off lots of pellet smokers and their results are the same as mine.

Last week I stopped at a local roadside BBQ joint run by a fellow from Texas. I stop there often because his technique and food emulates the best of Texas BBQ. I was disappointed because a new Q'er was there that I did not know. I asked if he used the pellets that I spied in the back of his pickup truck and that started a lengthy discussion. He assured me that his pellet smoker was great and that the species wood pellets that he used produced the desired result. It was not unlike many discussions I have had in the past.He said, "He was the pro from Dover and I was sure to like his offering".... he said.

He was wrong-- there was virtually no wood taste on the brisket. Some folks prefer what they call the "subtle smoke" from pellets, and if you do, you have entered the magic kingdom of easy BBQ. Live long and prosper.

I guess what I am trying to say is: if you go to Kreutz Bros. or Franklin BBQ for lunch, then walk across the street and have some meat made on a pellet unit, and it tastes like both were made on the same cooker--- buy a pellet smoker.

I am using Texas joints as examples but ,of course, any regional style will work for comparison.

luv2smoke
04-10-2015, 11:12 AM
I have always been interested in the discussions about the comparison of wood flavor generated by stick/charcoal burners compared to pellets. I see that you live in Utah so my advice might be hard to follow, but try to find an authentic BBQ joint that uses an offset or other stick burner. See if the wood taste that you experience there is different than your traeger and, more importantly, which you prefer?

I use a Lang stick burner and I have a pellet smoker. There is no comparison when it comes to wood flavor--- sticks win. I have tried virtually every kind of pellet, technique, and ancillary smoke device you can think of and it simply doesn't compare. I have eaten food off lots of pellet smokers and their results are the same as mine.

Last week I stopped at a local roadside BBQ joint run by a fellow from Texas. I stop there often because his technique and food emulates the best of Texas BBQ. I was disappointed because a new Q'er was there that I did not know. I asked if he used the pellets that I spied in the back of his pickup truck and that started a lengthy discussion. He assured me that his pellet smoker was great and that the species wood pellets that he used produced the desired result. It was not unlike many discussions I have had in the past.He said, "He was the pro from Dover and I was sure to like his offering".... he said.

He was wrong-- there was virtually no wood taste on the brisket. Some folks prefer what they call the "subtle smoke" from pellets, and if you do, you have entered the magic kingdom of easy BBQ. Live long and prosper.

I guess what I am trying to say is: if you go to Kreutz Bros. or Franklin BBQ for lunch, then walk across the street and have some meat made on a pellet unit, and it tastes like both were made on the same cooker--- buy a pellet smoker.

I am using Texas joints as examples but ,of course, any regional style will work for comparison.


What he said.:thumb:

Richard1233
04-10-2015, 11:56 AM
I always hear pellet smokers don't give off smoke flavor. I use logs of wood in my smoker and get good smoke on everything. Sometimes I feel like the smoke flavor is too strong but people around here love it. Everyone that tastes my bbq wants to know if I'll sell bbq or cook for their parties in the future. I'm sure there's a market for light or subtle smoked bbq but I don't think I'll ever switch to pellet.

nucornhusker
04-10-2015, 10:19 PM
:rant: :rant2: Most people that say they don't like the "lack of smoke flavor" from a pellet grill have never had food from a pellet grill. I think most of the people on this thread that have said pellet cookers don't have much smoke flavor have admitted to never using one. I couldn't tell you if an Audi was a good car or not because I've never driven one, so I'm not qualified to form an opinion. If you haven't had food from a pellet grill, don't make an opinion based on the fact that it's different from what you know and have never used a pellet cooker. I love to stick burn. It's my favorite way to unwind and relax. But many of life's scenarios don't allow for me to cook on a stick pit right now, but I can with a pellet cooker. The food that comes from my pellet pit is outstanding and rivals a stick pit favor which I have stated on this thread and in others using a head-to-head, all things equal comparison cook. Simply, don't bash a pellet pit if you have never cooked on one or don't believe in them. :rant2: :rant:




Gosh, now you made me feel like biggles. Where's my foil hat??? :noidea:

Skip
04-11-2015, 11:10 AM
I have always been interested in the discussions about the comparison of wood flavor generated by stick/charcoal burners compared to pellets. I see that you live in Utah so my advice might be hard to follow, but try to find an authentic BBQ joint that uses an offset or other stick burner. See if the wood taste that you experience there is different than your traeger and, more importantly, which you prefer?

I use a Lang stick burner and I have a pellet smoker. There is no comparison when it comes to wood flavor--- sticks win. I have tried virtually every kind of pellet, technique, and ancillary smoke device you can think of and it simply doesn't compare. I have eaten food off lots of pellet smokers and their results are the same as mine.

Last week I stopped at a local roadside BBQ joint run by a fellow from Texas. I stop there often because his technique and food emulates the best of Texas BBQ. I was disappointed because a new Q'er was there that I did not know. I asked if he used the pellets that I spied in the back of his pickup truck and that started a lengthy discussion. He assured me that his pellet smoker was great and that the species wood pellets that he used produced the desired result. It was not unlike many discussions I have had in the past.He said, "He was the pro from Dover and I was sure to like his offering".... he said.

He was wrong-- there was virtually no wood taste on the brisket. Some folks prefer what they call the "subtle smoke" from pellets, and if you do, you have entered the magic kingdom of easy BBQ. Live long and prosper.

I guess what I am trying to say is: if you go to Kreutz Bros. or Franklin BBQ for lunch, then walk across the street and have some meat made on a pellet unit, and it tastes like both were made on the same cooker--- buy a pellet smoker.

I am using Texas joints as examples but ,of course, any regional style will work for comparison.


Pellet smokers kiss the meat stickburners rape it. At a certain point meat stops accepting the smoke and at that point you either cook or soot. Some people like a raped piece if meat with smoke soot all over the outside. Others like it unmolested. :boxing:

luv2smoke
04-11-2015, 12:48 PM
:rant: :rant2: Most people that say they don't like the "lack of smoke flavor" from a pellet grill have never had food from a pellet grill. I think most of the people on this thread that have said pellet cookers don't have much smoke flavor have admitted to never using one. I couldn't tell you if an Audi was a good car or not because I've never driven one, so I'm not qualified to form an opinion. If you haven't had food from a pellet grill, don't make an opinion based on the fact that it's different from what you know and have never used a pellet cooker. I love to stick burn. It's my favorite way to unwind and relax. But many of life's scenarios don't allow for me to cook on a stick pit right now, but I can with a pellet cooker. The food that comes from my pellet pit is outstanding and rivals a stick pit favor which I have stated on this thread and in others using a head-to-head, all things equal comparison cook. Simply, don't bash a pellet pit if you have never cooked on one or don't believe in them. :rant2: :rant:




Gosh, now you made me feel like biggles. Where's my foil hat??? :noidea:

Well, I was just simply going to keep mouth shut and leave it with my last post, but after your post I canít help myself but to interject with my personal experiences with said pellet grills. Now I canít say I ever heard a pellet grill referred to as a pit as you call them, so I will simply refer to them as theyíre commonly called a pellet grill.
Iíll first start off by saying Iíve owned a plethora of pellet grills over the past 15 years some top of the line and some not so much. I wonít get into brands because I really donít think it makes a difference. As far as pellets go, Iím quite certain that Iíve tried just about every brand there is as well. I too at one time was fanatical about this stuff just like most the pellet heads are on this forum, 100% all wood pellets, pid controllers, smoke generators you name it I had it. So yes I have tried a pellet grills. The simple fact is Iíve owned several pellet grills and have tried food on others I havenít owned. For the sake of brevity I think itís suffice to conclude I might be qualified to comment on said ďpellet grillsĒ.
Now on to my story. Based on my geographic location as I suspect with yours there is not much authentic BBQ to be had in fact the pickins is mighty slim around these parts. Now this is not to say Iíve never had real BBQ, Iíve traveled the country far and wide in search of bbq and have attended (not competed) a myriad of BBQ competitions. During my early and middle stages of pellet grilling I had convinced myself my BBQ from my pellet grill was just as good as anything Iíve had from the various BBQ joints and competitions I had frequented. I was so convinced my BBQ was just as good if not better than all the traditional BBQ mavens so I quit going to BBQ competitions and eateries altogether. I used to think why would these guys be out there tossing wood in their smokers every 45 minutes or so and fiddling with air and draft controls when they could get a pellet grill, these guys are nuts? I must admit, even though I had convinced myself my BBQ was good from the pellet grill, subconsciously I was always on the prowl for more smoke flavor.
In a sense I was content with my pellet grill and pretty much well convinced myself pellet grilling was it and anybody who thought otherwise should have their head examined. That was until upon my travels I stopped at a roadside BBQ joint, things took a dramatic change. It had been a couple of years since I had eaten at a BBQ joint and thought what the heck, Iím hungry Iíll give it a shot. I ordered a combo plate that consisted of a couple of ribs, sliced brisket, sliced tri-tip and some pulled pork. I sat down on a park bench and took a bite of the brisket I thought wow this is good and then promptly moved on to the ribs and the pork. After finishing the meal I was amazed, bewildered and curious all at the same time as to what it was that was so different with his BBQ and mine. I usually donít make these kind of extraordinary efforts but I built up the courage and just had to ask the ďPitĒ master what it was that I just had? The ďPitĒ master was ever so kind and explained his procedure; ďI throw wood in that box the smoke travels over the meat through that cylinder and exits out this pipeĒ was his reply. I knew that there had to be more than just this, so I continued to pick his brain. He began to explain the different woods and mixes of woods that he uses to attain the flavor he was seeking on different meats. ďEurekaĒ that was it, the different species of wood. I was able to taste the difference in the species of wood that he was using something I was never able to do with a pellet grill. I could actually taste the hickory in the pork that he cooked and the sweetness of the pecan and the tang of the mesquite that he cooked the brisket with and the delicate taste of oak on his tri-tip. Again these are things I was never able achieve with a pellet grill. This experience consumed every aspect of my life. Imagine my chagrin thinking I had all this figured out and pellet grills were the only way to go? On my 13 hour drive home my mind raced for solutions for my pellet grill. Upon my return home I added a remote firebox to the side and on the ground next to my pellet smoker and installed a 2Ē pipe between them. I then made the 260 mile round trip to a BBQ wood supplier (no hardwood in my location); did I tell you I was serious about this stuff? I built a fire in the firebox with the hickory I had just acquired the day before and turned the knob on the pellet grill. I smoked a pork butt at 250 on the grill adding chunks of hickory to my supplemental firebox as needed. The end result was fantastic but still lacked the real robust flavor of the hickory used by the ďPitĒ master in my meal a few weeks prior. I was at the end of my rope as Iíve tried every conceivable thing with my pellet grill. Could it be that subconsciously I tried so hard for 15 years to believe that pellet grills were the answer and that my mind was closed to the traditional methods of BBQ? Sadly I must admitÖ. I think so.
In conclusion, Iíve retired the pellet grillÖ..ah donít fret I still use it for the occasional chicken I do once in a while. I have since moved on to stick burning and never looked back. Presently Iím trying to gather some of my life back after wasting 15 years trying to reinvent the wheel with a pellet grill.
On a side note I have owned an Audi and if you have any questions please feel free to PM me so we donít clutter the forum with non BBQ related topics.

nucornhusker
04-11-2015, 01:09 PM
My post was not aimed toward you, it's toward people in general that say pellet grill don't give good smoke but never used one a day in their lives. I agree with your points and I have no bone to pick with you, never did. As far as my use of the words pit/grill/smoker/cooker, that's semantics here. I use all of those terms interchangeably.

I love to stickburn and I agree that the flavor is a little richer. But on the pellet side the different species of woods from different brands do make a difference, just like your post said. I use BBQr's Delight and Lumberjack because they give me the most smoke flavor. I feel that no matter the cooker, if you run a clean fire, you smoke flavor will be a little different, but still similar.

I'm not sure why you feel you have to make a point to me. And as far as the Audi reference, that was just simply an example. I think you may have read too much into that.

I'm not here to argue and I have nothing more to say on the topic, I've made my peace.

MikeyZ
04-11-2015, 01:20 PM
I don't know the specific difference between the 2 pits (except the obvious) but, I will tell you I Love my ys 640! Very versatile, I have had success both at home & in comps using it. I give it the MikeyZ seal of approval.

redline bovine
04-11-2015, 04:17 PM
In reference to pellet grills. If pellet grills do NOT do a good job of getting that great smoke flavor into the meat, Why are they used at pretty much all national competitions (With great success I might add). Pellet grills have been responsible for many Grand Champion trophy's being won in many competitions. To say that a pellet grill does NOT produce good BBQ is redonkulous. Sure it is different than a stick burner. And yes, the intensity of the smoke flavor that is delivered into the meat on a stick burner IS more pronounced than a pellet grill. Does this mean that one is better than the other? I think NOT. It just means that they are different. Nothing more. Just like everybody has different preferences as afar as intensity of smoke that they like on their meat. Not everyone likes the intense smoker flavor that you get from a stick burner, some like a little milder smoke in their meat. Does this mean that one is right, and the other is wrong? Absolutely NOT. It just means that we are ALL individuals. Not everyone of us is the same ( Thank the Lord:-D) . It's okay to be different from each other. I personally like the fact that what I like, not everyone else has to like. This world would be very boring if we all liked the same things. Ok, I suppose that My Rant is off now. Carry ON :-D It's okay to be different and I encourage that.

Fwismoker
04-11-2015, 04:39 PM
Not everyone likes the intense smoker flavor that you get from a stick burner,


Sure wouldn't characterize stick burners as producing "intense smoke flavor"

WSM, UDS, cabinet smokers, propane cookers etc... will do that if you really do a low smoldering fire with chunks but not stick burners ran properly. The adjectives i'd use for stick burning would be clean smoke flavor and the most natural overall BBQ flavor you can do.

We've all heard people say " I hate smoked foods" I guarantee you that for the vast majority of those folks they didn't have good real wood cooked food but rather the over smoked crap people produce from choking down their cookers thinking they need to see visible smoke billowing out start to finish.

redline bovine
04-11-2015, 04:57 PM
Fwismoker- agree with what you said. Completely.

Richard_
04-11-2015, 08:09 PM
Sure wouldn't characterize stick burners as producing "intense smoke flavor"

WSM, UDS, cabinet smokers, propane cookers etc... will do that if you really do a low smoldering fire with chunks but not stick burners ran properly. The adjectives i'd use for stick burning would be clean smoke flavor and the most natural overall BBQ flavor you can do.

We've all heard people say " I hate smoked foods" I guarantee you that for the vast majority of those folks they didn't have good real wood cooked food but rather the over smoked crap people produce from choking down their cookers thinking they need to see visible smoke billowing out start to finish.

I was one of those people , till I learned how to properly cook , and it's still a learning process , I get a more smokey flavor from my uds and cos , the Traeger puts out awesome food as well , I've had no complaints from the numerous people Ive fed , over smoking kills the flavor of the meat , a clean fire is easier to manage with a pellet cooker with no experience , stick burners and charcoal cookers take a lot of practice to get it right , it's all about how dedicated you are to true smoking !

Porcine Aviator
04-14-2015, 06:53 PM
A couple of final thoughts:

Winning a contest is one way to judge; having crowds stand in line hoping to buy your food for 3 hours is quite another. When Kreuz, Franklin, Rendezvous, Salt Lick, Bryant's, etc. shut down their pits and switch over to pellets, I will consider punching a hole in my Lang and adding a pellet machine. Till then there is simply is no replacing wood for the sweet smell of success.

When the last yuppie has tired of the latest craze for "BBQ", and moved on to the latest avant garde cuisine du jour, we will be left as the true believers. I will remain with the good ol'boys who knew a good thing when they saw it.

Now, as to the word "subtle"-- There is nothing "subtle" in BBQ. Everything we do is bold and brash. We make sauces comprised of every herb and spice in the cupboard and then some. We make rubs that knock your socks off. And we smoke to provide that wood flavor that cannot be found elsewhere on earth.

As I have attempted to say previously, I believe there is a marked difference in the quality of the flavor generated by wood burning compared to pellet burning--- I am clearly not alone in this thinking. A proper wood fire will provide a taste that is quite different from pellets, not necessarily more intense. If you enjoy the taste created by pellets, please don't let me-- or anyone-- dissuade you from your path.